A Balanced Bite for Spring

Provider blog by  Barbara J. Moschitta, MPS, RD, CDN

March is National Nutrition Month. The campaign focuses on the importance of making informed food choices and developing sound eating and physical activity habits.  Whether it’s starting the day off right with a healthy breakfast or fueling before an athletic event, the foods you choose can make a difference. Preparing foods to go further at home and within the community can have a positive impact, as well.

Every Thursday in March, we will be posting a healthy recipe with the help of our nutritionists.


Grilled Pork Tenderloin with Tomato-Mango Salsa


2 Pork Tenderloins (about 3/4 pound each)
1/3 cup reduced-sodium teriyaki sauce
2 medium tomatoes, seeded and diced
1 cup diced, peeled and pitted mango
1/2 cup minced yellow or green bell pepper
1/4 cup hot jalapeno jelly, melted
2 tablespoons white wine vinegar


1. Rub pork tenderloins all over with teriyaki sauce; let stand 5 minutes.

2. Combine tomatoes, mango, bell pepper, jelly and vinegar in medium bowl; mix well. Set aside.

3. Grill pork, covered, over medium-hot coals 20 to 25 minutes or until meat thermometer inserted in thickest part registers 160 degrees fahrenheit turning once.

4. Slice and serve with salsa.

Nutrients per Serving

222 Calories
4g Total Fat
1g Saturated Fat
25g Protein
21g Carbohydrates
66mg Cholesterol
1g Dietary Fiber
444mg Sodium
Dietary Exchange: 1/2 Fruit, 2 Vegetable and 3 Meat

Makes 6 servings